The government has enacted Act No. 33 of 2014 concerning Halal Product Assurance (UU JPH). This obligation applies to food products, beverages, and slaughtered products and services. This was emphasized by the Halal Partnership and Audit Services Director of LPPOM MUI, Dr. Ir. Muslich, M.Si, in a seminar with the theme “How to Start Halal Certification for Hotels and Restaurants” held by LPPOM MUI on November 16, 2023.
“Food and beverages are products that are included in mandatory halal certification. The phase has started on October 17 2019 and must be halal certified on October 17 2024. Before 2019 halal certificates were voluntary,” explained Muslich.
This regulation is under responsibility of the Halal Product Assurance Agency (BPJPH). Meanwhile, the decision on the halal certification fatwa is under the responsibility of the Fatwa Commission of the Indonesian Council of Ulama (KF MUI). Of course, the decision to fatwa on halal certification can be decided based on the results of an audit report conducted by the Halal Inspection Body (LPH).
“Restaurant food and beverage kitchens for hotels need a halal certificate. One of the focuses for halal certification is that everything from raw materials to products reaching consumers must be halal and holy. Halalness itself is not only seen from the final product, but also from the manufacturing process,” explained Muslich.
The halalness of ingredients can be proven through supporting documents in the form of halal certificates from recognized institutions for animal ingredients and their derivatives, as well as other highly critical ingredients or other documents such as ingredient specifications or manufacturing process flow.
Apart from materials, in the Halal Product Assurance System (SJPH), there are also requirements for production facilities and products. Production facilities must ensure no cross-contamination with haram and unclean materials and products. The hotel restaurant kitchen is only devoted to halal production. Likewise, serving equipment facilities are only devoted to serving halal products.
Meanwhile, some requirements prohibit naming names that lead to something forbidden or evil for products. The aroma, taste, and shape of the product must not imitate haram products or those declared haram based on the MUI fatwa. To meet these needs, Muslich shared tips that can be used as a start for restaurant and hotel entrepreneurs in halal certification.
First, the company’s top management is committed to providing competent resources and establishing a halal management team and team competent in understanding the halal certification criteria procedures. Second, raw materials need to be selected whether they are included in the positive list as stated in KMA 1360/2021. Third, raw materials, not including KMA 1360/2021, must be accompanied by an MUI Halal Decree and a BPJPH Halal Certificate. Then, imported materials are equipped with halal certificates from recognized Halal Certification Body (LSH).
Furthermore, the company also needs to complete other required documents (specifications, statements, etc.). The facilities must also be “halal dedicated” to produce related or halal products. Lastly, the menu name must comply with the Shari’a that KF MUI has determined.
Even though it is still far from the target, many restaurants are halal-certified in Indonesia. LPPOM MUI provides a platform for checking halal products on the website www.halalmui.org and the Halal MUI application, which can be downloaded on Playstore. (ZUL)
